Description

Mexican Street Style Grilled Cauliflower offers a flavorful and low-carb twist on traditional Mexican street corn. Grilled cauliflower florets are seasoned with spices, topped with creamy, spicy sauce, and garnished with Cotija cheese and fresh cilantro. This vibrant dish is perfect as a side or a vegetarian main course for BBQs, cookouts, and family gatherings.

Ingredients

For the Cauliflower:

1 large head of cauliflower, cut into florets

3 tablespoons olive oil

½ teaspoon salt

½ teaspoon chili powder

¼ teaspoon paprika

½ teaspoon garlic powder

For the Crema:

¼ cup mayonnaise

¼ cup sour cream

¼ teaspoon chili powder

¼ teaspoon cumin

2 cloves garlic, minced

2 teaspoons lime juice

⅓ cup crumbled Cotija cheese

For Garnish:

Chopped fresh cilantro

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Instructions

Prepare the Cauliflower:
- Preheat your grill to medium heat (around 375–400°F).
- Toss the cauliflower florets with olive oil in a large bowl until evenly coated.
- In a small bowl, combine salt, chili powder, paprika, and garlic powder. Sprinkle the seasoning blend over the cauliflower and toss to coat.
Grill the Cauliflower:
- Place the seasoned cauliflower florets on a disposable aluminum pan or directly on the grill grates.
- Grill for 20-30 minutes, stirring occasionally, until the cauliflower is tender and has developed a nice char.
Prepare the Crema:
- In a medium bowl, whisk together the mayonnaise, sour cream, chili powder, cumin, minced garlic, and lime juice until smooth and well combined.
Assemble the Dish:
- Once the cauliflower is grilled, transfer it to a serving platter.
- Drizzle the crema over the warm cauliflower, ensuring all pieces are well-coated.
- Sprinkle crumbled Cotija cheese on top and garnish with fresh cilantro.

Notes

Spice Level: Add cayenne pepper to the crema or sprinkle chili flakes on the grilled cauliflower for extra heat.

Cheese Alternatives: Use crumbled feta or Parmesan cheese if Cotija is unavailable.

Vegan Option: Swap the mayo and sour cream for plant-based versions, and use vegan cheese crumbles instead of Cotija.

Storage: Store leftovers in an airtight container in the fridge for up to 2 days.

Reheating: Reheat in a skillet over medium heat or enjoy cold as a salad.

Prep Time: 10 minutes
Cook Time: 20–30 minutes
Category: Side Dish / Vegetarian Main
Method: Grilled
Cuisine: Mexican-Inspired